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| Ingredients | How to |
|---|---|
|
For the pastry dough: 150g all-purpose flour 100g buckwheat flour 1 pinch of salt 1 tsp baking soda 1 tbsp brown sugar 3 tbsp olive oil 3 tbsp milk 100 g quark 1 tsp orange zest 1/4 tsp vanilla extract For the filling: 250g blueberries 50g brown sugar orange zest |
In a large bowl, whisk together all-purpose flour, buckwheat flour, baking soda, salt, vanilla extract and sugar. Add the quark, oil, milk and orange zest. Mix the blueberries with the sugar and orange zest. Preheat the oven to 180°C and line a baking sheet with parchment paper. Roll out the dough on the parchment paper into a rough 30cm circle, about 3mm thick. The buckwheat flour makes the dough a bit more delicate, so handle gently. Transfer to the prepared baking sheet. Arrange the filling in the center of the dough, leaving a 5 cm border around the edges. Fold the edges of the dough over the filling, pleating as you go, leaving the center open. Brush the dough with beaten egg and sprinkle with almonds or sugar. Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbling. |
